I love to cook, experiment, try new foods and restaurants. As a coeliac this is often a little difficult. There is the converting recipes that you have used for years, to be GF friendly. Eating out somewhere new, or even with a new chef, it's either a great night or a huge pain in the belly! I hope you enjoy my recipes, stories and adventures of my life as a coeliac.

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Friday, 25 May 2012

GF Choc Mint Tea Infused Cake UK Blog Hop

I am very excited to be joining my first international blog hop! Thank you for the personal invitation to join this fantastic themed blog hop. What a great variety of dishes and blogs that I didn't know existed. That's the best thing about blog hops, meeting other like minded bloggers'!.

Since I was a little girl I have loved peppermint, I always sifted through chocolate boxes looking for the peppermint ones. Now, as an adult I love to drink peppermint tea, particularly after a heavy meal, I find it quick refreshing and cleansing. I was fortunate enough to have a sample mix of Cool Mint Green Tea from A Touch of Tea in Bowral www.atouchoftea.com.au, I decided that instead of adding warm milk as the recipe called for, I added warm Cool Mint Green Tea. The original recipe called for 3 tablespoons of warm milk, I added 6 tablespoons of Cool Mint Green Tea, to ensure the cake was moist and not dry, like alot of gluten free cakes.

The consistency of the cake was like a thick fudge, don't worry this is how it is meant to be. The cake takes 20 minutes on 180 degrees Celsius, I made sure that I took the cake out when some of the crumbs were clinging to the skewer, this ensured that the cake was moist and stayed moist for more than one day.

I have to be honest and say that this was the most moist gluten free cake I have made since I have been baking gluten free! This is definitely a cake I recommend that you make, if you don't have access to the tea, I'm sure peppermint tea would make a nice mix.

Method:
Preheat over to 180 degree Celsius. With electric mixer cream butter and sugar until smooth and light. Add eggs individually and beat well. Sift the flours, cocoa and baking powder into the butter mixture and mix, add tea to make a thick batter (the consistency of brownies, fairly thick). Spoon the mixture into a greased and lined 20cm tin. Bake for 20 minutes, until skewer comes out with cake clinging onto it, this means that it will be moist and delicious. Place on a wire rack, cool and ice.